Acid In Bread Research Articles

АМИНОКИСЛОТНЫЙ СОСТАВ РЖАНО-ПШЕНИЧНОГО ХЛЕБА С ИСПОЛЬЗОВАНИЕМ ЧЕРЕМШИ

The aim of research is to study the amino acid composition of the protein of rye-wheat bread using ramson. The object of the study is rye-wheat bread with the addition of dried ramson, rye-wheat bread without the addition of ramson was used as a control. Dried leaves and stems of ramson collected in the Dzhidinsky District of the Republic of Buryatia were used. The studies were carried out in the interdepartmental laboratory of the technological faculty of the Buryat State Agricultural Academy. The concentration of 14 amino acids, including 8 essential and 6 replaceable amino acids, was determined by the method of capillary electrophoresis on the Kapel 105 device with the Multichrome 1.5 software for Windows. The protein content was determined according to GOST 10846-91. The biological value of the protein of bread with ramson was determined by the calculated method of the amino acid score of essential amino acids. As a result, electropherograms of amino acids in bread with ramson were obtained in comparison with the control (bread without ramson). The obtained data showed that with the introduction of dried ramson into the composition of rye-wheat bread in the amount of 3 %, the total amino acid content increases by 3.75 %, including by 7.1 % for essential amino acids, and by 2.8 % for replaceable ones. The highest percentage increase was noted for such amino acids as histidine, aspartic acid, glycine, tryptophan and alanine. All amino acids of bread with wild garlic are limiting. The first limiting essential amino acid in the protein of bread with ramson is tryptophan. A comparative analysis of the amino acid composition of the protein of bread with ramson in comparison with the control showed that the amino acid score of the protein of bread with ramson increased. However, the introduction of ramson into the recipe of rye-wheat bread keeps the proteins incomplete.

Nanographene-based electrochemical sensors for ultrasensitive determination of sorbic acid from food.

Ultrasensitive determination of sorbic acid in food is essential for the assessment of the food quality. Therefore, two sensors based on nanographene decorated with gold nanoparticle paste modified with metal porphyrins (Zn protoporphyrin IX, and 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride) were proposed for the determination of sorbic acid in food (bakery products and mayonnaise). Square-wave voltammetry was used for the characterization and validation of the proposed sensors. Response characteristics showed that the limits of detection for both sensors were 0.33µmol L-1 while the limits of quantification were 1.00µmol L-1. Both sensors can be used for the determination of sorbic acid in the concentration range 1-1000µmol L-1, the linear concentration range making them appropriate for the assay of sorbic acid in food. The highest sensitivity (0.35 nA/µmol L-1) was recorded when the sensor based on 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride was used, proving the higher electrocatalytic effect of this electrocatalyst versus the one of the Zn protoporphyrin IX. High recoveries (values higher than 95.00%) and low RSD (%) values (lower than 5.00%) were recorded for both sensors when used for the determination of sorbic acid in bread and mayonnaise, proving the high reliability of the proposed sensors and method.

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy.

The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (1H NMR) method for the routine screening and quantification of sorbic and propionic acids in bread and several bakery products for quality control purposes. Results showed that none of the screened samples contained higher concentrations than regulatory maximum limits. However, for some samples, labelling of preservatives was lacking or they were used in food categories, for which the use is not approved. It can be concluded that the developed NMR method can be used for the routine screening of bakery products.

The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality

In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.

Thermal and in vitro digestion stability of folic acid in bread

In the literature folic acid (FA) is considered an unstable vitamin. However, it is used for food fortification even though its thermal stability has not been fully elucidated. Hence, the aim of this study was to determine the thermal stability and in vitro digestion of free folic acid. The folic acid thermal stability was determined by physical analyses (thermogravimetric and differential thermal analysis (TG-DTA)), and by the study of folic acid degradation in French-type bread produced with wheat flour fortified with folic acid. Moreover, the FA in vitro digestion from French-type bread was also investigated. The results showed that the free folic acid (FFA) degradation started at 100 °C and was completed at 155 °C/30 min or at 175 °C/5 min, while microencapsulated folic acid was entirely degraded at 100 °C/15 min. The FFA retention was of 85% in wheat flour after homogenization and of 75% in French-type bread production. The results indicated that 100% of the FA in French-type bread is free after the in vitro digestion and may be able to be absorbed by the small intestine. Thus, this study shows that French-type bread produced with fortified wheat flour can be a good vehicle for FA delivery.

Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators

In article results of research of influence of application of technological (TAM) “Enzo Way 5.02” (limited liability company “grain Ingredient”) while softening wheat on physical-chemical, structural-mechanical and microbiological indicators of bread from wheat flour first grade. It is established that the specific volume of the test sample (TAM) was 10 cm3/100 g compared with reference sample (white bread from wheat flour first grade). Analysis of the results of humidity and acidity of bread has shown that TAM does not affect these parameters, however, the porosity in the experimental sample was 3% more than the control. The total deformation in the test specimen more by 24.4%, plastic deformation on 17%, elastic deformation by 40%, relative plastic deformation by 14%, relative elastic deformation at 12%, the coefficient of elasticity by 20.5%. The results of the analysis of microbiological indicators show that TAM “EnzoWay 5.02” reduces the number of bacteria in the bread of a test sample after 3 h after baking at 80% (almost 5 times), and after 72 h 92% (13 times), compared with white bread from wheat flour first grade. Thus the positive influence of using TAM “EnzoWay 5.02” while softening wheat on physical-chemical, structural-mechanical and microbiological indicators bread from wheat flour first grade. It is proved expediency of application of TAM in the production of flour and bakery products.

Efficiency of application of electroactivated aqueous solution in the production of bread low acidity

In diseases of the gastrointestinal tract, it is recommended to refrain from food oxidation. Therefore, the inclusion in the diet of bakery products with low acidity is important in the diet for such patients. One way to reduce the acidity of bread is the use of electric aqueous solution (EAS). Studied the effect of EAS with different values of рН (7.42; 9.34; 11.12) on the properties of dough and quality of bread from wheat flour first grade. The dough is kneaded straight dough method. In the fermentation process investigated the change in effective viscosity and titratable acidity. After fermentation the dough is molded, the test workpiece is subjected to proofing and baking. In ready from deliah determined the acidity, moisture content, porosity and specific volume. It is established that all samples of the test there was a decrease of effective viscosity in the fermentation process due to the occurrence of physico-chemical processes. The maximum value of effective viscosity is characterized by the semi-finished product, obtained using EAS рН of which 11.12 (3474 PA⋅s). It is revealed that the least value of ultimate рН (1.7 deg) also had a sample on EAS with a рН = 11.12. The use of catholyte fraction of HRES with the given value of рН allowed to decrease the acidity in the finished product (45.5%) compared with the control in the pilot study value was 1.2 degrees, while in the control to 2.2. The research concluded that the use of electroactivated aqueous solution suitable for the production of bakery products of low acidity.

Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed

Flaxseed (Linum usitatissimum) contain three main bioactive components namely α-linolenic acid, dietary fibers and lignan. These are responsible for numerous reports suggesting positive health benefits from flaxseed. Hence different amounts of ground roasted flaxseed flour was incorporated into bread and soluble and insoluble fibers, in-vitro protein digestibility, in-vitro glycemic index (GI), in vitro antioxidant activity and α-linolenic acid (ALA) content were evaluated. Protein digestibility of flaxseed enriched bread was significantly lower than the control (70.9 versus 78.5 g/100 g). In-vitro GI was significantly lower (51.3 compared to 94.6 g/100 g in the control bread) and ALA content of optimized bread (containing 10 g of flaxseed per 100 g), as determined using GC–MS, was about 1.51 g/100 g of bread whereas omega-6 (linoleic acid) content was about 0.15 g/100 g of bread. During 5 days storage period, peroxide value, anisidine value and free fatty acids were increased in flaxseed supplemented bread samples that were stored at 30 °C and at 4 °C.

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritionalproperties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat flour, Lupine flour, with increasing addition of Lupine flour. Farinograph show that increased water required for the optimum bread making. Water absorption, dough development time and stability time increased as fortification with Lupine flour increased. Extensographs showed that, extensibility of dough decreased as the fortification level increased from 5 to 15 %. The essential amino acids in bread fortified with Lupine flour were higher than that of control. Also, pan bread fortified with Lupine flour had higher chemical score (CS) values, Protein efficiency ratio PER and essential amino acid index (EAAI) than control. Biological value (BV) and in vitro protein digestibly (IVPD) increase with increased addition Lupine of flour. Sensory evaluation indicate that substitution with 5 and 10 % Lupine flour gives parameter values at least as good as the control sample and produces acceptable bread.

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Lactobacilli convert linoleic acid to hydroxy fatty acids; however, this conversion has not been demonstrated in food fermentations and it remains unknown whether hydroxy fatty acids produced by lactobacilli have antifungal activity. This study aimed to determine whether lactobacilli convert linoleic acid to metabolites with antifungal activity and to assess whether this conversion can be employed to delay fungal growth on bread. Aqueous and organic extracts from seven strains of lactobacilli grown in modified De Man Rogosa Sharpe medium or sourdough were assayed for antifungal activity. Lactobacillus hammesii exhibited increased antifungal activity upon the addition of linoleic acid as a substrate. Bioassay-guided fractionation attributed the antifungal activity of L. hammesii to a monohydroxy C(18:1) fatty acid. Comparison of its antifungal activity to those of other hydroxy fatty acids revealed that the monohydroxy fraction from L. hammesii and coriolic (13-hydroxy-9,11-octadecadienoic) acid were the most active, with MICs of 0.1 to 0.7 g liter(-1). Ricinoleic (12-hydroxy-9-octadecenoic) acid was active at a MIC of 2.4 g liter(-1). L. hammesii accumulated the monohydroxy C(18:1) fatty acid in sourdough to a concentration of 0.73 ± 0.03 g liter(-1) (mean ± standard deviation). Generation of hydroxy fatty acids in sourdough also occurred through enzymatic oxidation of linoleic acid to coriolic acid. The use of 20% sourdough fermented with L. hammesii or the use of 0.15% coriolic acid in bread making increased the mold-free shelf life by 2 to 3 days or from 2 to more than 6 days, respectively. In conclusion, L. hammesii converts linoleic acid in sourdough and the resulting monohydroxy octadecenoic acid exerts antifungal activity in bread.

BOX- BEHNKEN experimental design in factorial experiments: The importance of bread for nutrition and health

BACKROUND: In this study, a BOX-BEHNKEN design (BBD) of response surface methodology was used to investigate the effects of the amount of bran, the amount of yeast and the fermentation time on the amount of phytic acid in bread. The goal of first order factorial experiment is to identify the optimum levels of independent variables for the dependent variable. In this study, the implementation of first order response surface model and interpretation of the results were based on a 3 k Box- Benhnken (BBD) experimental design with one replicate. RESULTS: The calculation of the data for the first-order response surface model revealed that R 2 was 99,5% and that the model described most of the variance in the dependent variable (phytic acid). CONCLUSION: According to the results of the Box-Behnken experimental design (BBD), it was found that the amount of bran and the fermentation time had highest effect on phytic acid and that the amount of yeast, either alone or in any interaction, had no effect on the amount of phytic acid. Thus, it was concluded that optimal use of the amount of bran and fermentation time in the production of high-quality bread could prevent several diseases in future.

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.

Folic acid for neural tube defects prevention: consumption and information in fertil-age women in Centro Cuyo Region

Neural tube defects are congenital malformations of brain and spinal cord. There is evidence that adequate amounts of folic acid supply to women before and during early pregnancy decreases the risk of having a neural tube defects affected child. Main sources of folic acid are food rich in folic acid, multivitamins with folic acid supplementation, and folic acid fortification of cereal products. To assess folic acid consumption from food and from medication in a group of mothers. To analyze their knowledge about using folic acid to prevent neural tube defects. To evaluate association between inadequate consumption and information, level of education, and concurrence to private or public health sector. To measure the amount of folic acid in bread sold within the region. Observational cross-sectional study. Mothers of children under 2 months of age that were assisted by 38 pediatricians in five cities in the Region, collected between November 2006 and March 2007. Amount of folic acid in bread: bread samples acquired in the same cities. 327 surveys were collected. The average daily intake of folic acid from food was 481 Hg; 43,4% of women consume less than 400 Hg daily. Medical supplementation was suitable in 27,8% of the sample. 52,9% had appropriated knowledge about folic acid and prevention of neural tube defects. Differences were observed between mothers concurring to private or public health sector, and those who had or had not completed secondary school in relation to both supplementation and knowledge of folic acid. The media amount of folic acid in bread samples was 192,34 Hg / 100 g. All samples were manufactured with fortified flour.

EFFECT OF NATIVE AND LYOPHILIZED KEFIR GRAINS ON SENSORY AND PHYSICAL ATTRIBUTES OF WHEAT BREAD

Native and lyophilized kefir grains were added directly to bread dough or as a starter in sourdough. Because of inadequate leavening activity of kefir, yeast-leavened breads were prepared. Kefir addition influenced the quality attributes and the shelf life of wheat bread. The pH of bread containing kefir decreased as compared to that in the control bread. The acidity of bread with kefir increased as compared to that in the control bread. An addition of kefir grains, regardless of the form, lowered the bread volume and increased the mold-free shelf life from 4 (control) to 5-7 days. The addition of kefir grains in bread dough contributed to a milder taste, a more delicate yogurt-like or dairy aroma. The breads made with sourdoughs containing native or lyophilized kefir grains scored higher for crumb quality number than breads made by directly adding kefir grains.

Parameters controlling the glycaemic response to breads

Bread is one of the most widely consumed staple foods worldwide. White-wheat bread, largely consumed in France, is made from highly refined flour, which leads to a low nutrient density. Due to a highly porous structure and gelatinised starch, it is easily broken down during digestion, leading to a rapid increase of glucose released into the bloodstream. Low glycaemic responses are considered favourable to health, especially against a background of diabetes. Literature reports show that selection of raw material is an essential factor in decreasing the glycaemic index (GI) of white bread. There are two means of decreasing the rate of starch degradation: either (i) slowing gastric emptying rate and/or glucose diffusion-absorption through the intestinal mucosa, which can be achieved by incorporating soluble fibre or organic acid in bread, or (ii) limiting starch accessibility to alpha-amylase by using high-amylose cereal varieties and/or incorporating intact cereal grains. Studies on cereal products show that preservation of the food structure during digestion seems to be a more important GI-reducing factor than the degree of starch crystallinity or the presence of soluble fibre. Thus, we should look to produce bread with a more compact food structure or higher density, which is the case in leavened wholewheat bread or bread with intact cereal grains. The baking process should also be improved to achieve this goal, by using, for example, a reduced kneading time or less yeast than usual.

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs when lactic acid is added to other cereal products. The rate of starch hydrolysis in bread and bread-like products was studied using an in vitro enzymatic approach. In addition, blood glucose and insulin responses to different lactic acid fermented barley gruels were evaluated in healthy subjects. It was concluded that the inclusion of lactic acid in bread reduces the rate of starch digestion by creating interactions between the gluten and starch. The presence of lactic acid during starch gelatinisation appeared to be a prerequisite for a reduced starch bioavailability. No effect of lactic acid was seen in gruels where the acid was formed after heat-treatment.

Note: A rapid method for the determination of lipids an fatty acids in bread by gas chromatography / Nota: Método rápido para la determinación de lípidos y ácidos grasos en pan mediante cromatografía de gases

A new simple and fast analytical method was developed to characterize the content of lipids and fatty acids in bread. First, fatty acids were determined by gas chromatography and then the content of lipids was calculated by using a conversion factor. This method gave very accurate results; it was three times faster than the conventional solvent extraction method and its consumption of solvent was much lower. The high sensitivity allowed the distribution of lipids in bread to be determined.

Assay of Dehydroascorbic Acid in Bread and Dough Added as a Crystalline Dimer

ABSTRACTThe assay of dehydro‐l‐ascorbic acid (DHAA) in dough and bread was done by reduction of DHAA to l‐ascorbic acid (AA) in aqueous dithiothreitol (DTT) at pH 6–7 followed by quantitation of the AA using HPLC with electrochemical detection. At room temperature and pH 6.6, with 4.0 equivalents of DTT, the conversion of DHAA to AA was stoichiometric after 5 min. In mixograms on flour‐water doughs, DHAA added in dimeric form at 200 ppm had no effect on absorption but increased mixing time by 9–19% with the same effects occurring in full‐formula doughs. AA added to doughs did not affect mixing peak time or absorption. Mixing bread doughs with an initial level of 25–200 ppm of AA based on flour (14% mb) produced DHAA in the freshly mixed doughs at concentrations of 20–51 ppm, or from 80 to 26% of AA added. During ≈120 min of fermentation and proofing, the levels of AA in the doughs increased by 4–10 ppm. Mixing bread doughs with an initial level of 25–200 ppm of DHAA produced no AA in the freshly mixed doughs, but the proofed doughs and fresh breads contained 4–10 ppm and 7–49 ppm of AA, respectively. Fresh bread made from dough with 200 ppm of AA retained 66% total vitamin C (110 ppm of AA + 21 ppm of DHAA), whereas bread made with 200 ppm of DHAA retained 9.5% total vitamin C (13 ppm of AA + 6 ppm of DHAA). DHAA was 2–4 times more effective in improving loaf volume than an equal weight of AA in no‐time dough, and 1.5–2 times more effective in straight‐dough. In straight‐dough bread made with a commercial bread flour, increasing concentrations of DHAA markedly improved bread up to ≈20 ppm, beyond which overoxidation occurred rapidly. In contrast, increasing concentrations of AA improved bread up to ≈150 ppm with a broad tolerance up to 200 ppm. The improving action of DHAA was independent of the concentration of air in the mixing bowl, and DHAA was much more heat‐labile than AA.